Cougette Koftas

Make loads in advance and freeze them. You can then re heat at 180 fan for about 10 minutes and you're good to go! Although they are a little Indian they go with loads of things. Great as a starter or nibbles too.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings 6

Ingredients

750 g courgettes wiped and grated
1 medium onions finely sliced
100 g chickpea/gram flour plain gluten free would do
1 tsp paprika
2 hot chillies finely chopped optional!
3 tbs coriander chopped
1/4 tsp baking powder gluten free
1 tsp salt
1 litre light olive oil for frying

Instructions

When you have grated the courgettes, take a handful at a time and squeeze over the sink it to remove some of the liquid. Transfer to a big bowl.
Add all the other ingredients and mix thoroughly.
Heat the oil in a deep frying pan over a medium to hot heat, if your oil comes up more than a third in the frying pan then it is not big enough to safely fry them. Or you could use a saucepan and deep fry them.
Take desert spoonful sized amounts and squeeze together to form flatish patties.
Fry in batches for 2-3 minutes until golden brown. Turn if shallow frying them. If they are catching and burning turn the heat down. Dry on kitchen towel and keep warm.
Serve with full fat yoghurt mixed with some Colmans sugar free mint sauce. A little cucumber chopped into it is also lovely.

Notes

They can be frozen and re heated for 10-12 minutes in a medium to hot oven.